Good luck and let me know if you find the magic formula!

Yes, Dr. Fife. Let me see Spice Cake: 12 eggs, 1 C coconut flour. All the cookie recipes call for 4 eggs per half cup of flour; cupcakes 3 eggs per quarter cup; brownies 6 egg for 1/2 cup flour. I’ve got an upset stomach just thinking about it! Thanks for the tip about the coconut oil, I do use it rather than butter. As for the flax eggs, they don’t seem to work so well when you are replacing more than two eggs in any one recipe. If I’m doing cupcakes I’ll sometimes do flax eggs plus extra baking powder or egg replacer. Anyway, my question was really whether you just have to add some type of liquid or if it had to be eggs. And, finally, I will try some duck eggs if given the chance. I don’t know if it’s just the chicken eggs that don’t agree or eggs in general. It’s an interesting point.

I sincerely appreciate your willingness to help.

Dr. Fife? I think that’s his name, although I’ve never used his cookbook. First off, I wouldn’t substitute a lot of coconut flour in a recipe, just 15 or 20%. Like you said, if you add 1/2 cup of coconut flour, add that much more liquid (water or a milk — brown rice milk, hemp milk, whatever). As for the eggs, does he suggest 6 eggs in one recipe? Yikes, that is a lot. Have you tried ground flax as an egg replacer?

1 Tbls ground flax seed

2-3 Tbls water

Simmer mixture in small saucepan on low for about 5 minutes until it becomes “egg-like” in texture. That makes about 1 egg.

And try coconut oil for the butter.

My favorite eggs are duck eggs for GF baking. I love them, but if you don’t eat eggs, give the flax eggs a try.

Good luck!

I’d love to use more coconut flour in my baking but I’m not much of an egg fan. I have a copy of that coconut flour cookbook by Doctor whatshisname but since I don’t do butter and wouldn’t eat 6 eggs in a year I’m kind of lost. Any ideas? Like if you use 1/2 cup coconut flour you could add this much hemp milk or something? I’d appreciate it.

Although you have some challenges with the EG stuff, you really seem on top of it all. Good for you. I’ll be at a conference in June and will keep my ears open for news on all that.

In the meantime, we must have some things in common because I go “all granola-y” all the time. I’m a product of the 60s, a hippie girl at heart. I can relate!

Excellent comment. I’ll have to look up Professor Reagan. She sounds very interesting. Yes, I know — as I mentioned to Coco, it’s about finding balance in all this as the “research” can be interpreted in different ways depending on who is funding it, evaluating the data, and so on. I’m skeptical about some of these incredible product claims. I figure eating fresh, wholesome foods is the best way to stay healthy. Add in some exercise and enjoyment of life and you’ve got it made.

I know what you mean and maybe my vagueness is because there’s no “perfect” answer. I wouldn’t toss your oils away (they’re expensive) — use them up and then you might want to stick with olive oil for salad dressings or light sauteing and the coconut oil for sauteing and baking. Even butter for baking. Don’t worry about the baking. And for what it’s worth, I use a small amount of olive oil when I make my potato fries as well. I like how they taste.

You know, the idea is to just do the best you can, figure out what works for you and not get too neurotic about it. There’s a fine line between being concerned about what and how you eat and being a nutcase over it. I say this with the utmost respect as I step back and forth over that line all the time. But you know, stressing out about it can be as unhealthy as frying the heck out of your oil.

Oh, and next year, there may be new research suggesting something else!